#SundaySupper: Hamburgers and Hotdogs

When we found out how big the Fourth of July is here we knew that we’d be hard pressed to leave our home via vehicle that weekend. We also knew that we’d be able to see multiple firework shows from our balcony. With that in mind we were on the hunt for patio furniture. And we cut it close. Father’s Day weekend we drove all over town stopping at different furniture stores doing price checks. We did not purchase anything. We then re-measured the patio because I was quite skeptical that what we were thinking would actually fit. I’m glad I did because we would have definitely over purchased seating! The following weekend we went to Home Depot in the hopes that what we wanted would be in stock or delivered in time for the following weekend. Luck was on our side and we managed to fit all items in the back of the van. We then spent a couple of nights that week assembling chairs after the boys went to bed. Mission accomplished, we watched fireworks under Old Glory while the boys dozed off to sleep in our laps. It was the only thing that went right that weekend as I had come down with a 30 hour stomach bug – there wasn’t any company, grilling, sangria, or rice krispie treats.

The following week, we finally broke out the grill! And just in time, too, for today’s themed Sunday Supper of Hamburgers and Hotdogs. July is National Hotdog month, but the tastemakers at Sunday Supper Movement broadened the recipes to include the hotdog’s best friend, hamburger. Be sure to scroll past my recipe to see more great ideas for your next summer grilling bash. This event is hosted by Christie of A Kitchen Hoor’s Adventures.

I am not afraid to admit that I love a good hotdog. I enjoy mine topped with mostly yellow mustard and just a little bit of ketchup. but, if it’s really good (aka Boar’s Head all-beef) I don’t require anything to dip it in either. I’ve never tried any fancy toppings, so I am sharing a fun hamburger with you instead.

A miso glazed chicken burger. This chicken burger is full of flavor and incredibly moist. Stuart labeled it our best executed burger yet! Instead of 4, I divided the meat into 5 patties, taking that 5th one and turning it into meatballs for the boys. The original recipe served these burgers with a cabbage apple slaw. Unbeknownst to me, my husband took our last apple to work that day! I ended up just “winging it” and created a dressing from the glaze for the coleslaw. The apple would have provided an extra crunch and freshness, but we had no complaints. There’s celery in the patty (which I thought was quite strange) that helps provide some of that texture anyway.

Miso Glazed Chicken Burgers

Ingredients:

1 lb ground chicken

1 rib celery, finely diced

1/3 C finely diced onion

1/2 C panko breadcrumbs

1 egg white

1 tbsp sesame oil

1 tsp Kosher salt

1 tsp pepper

1/4 C miso paste

5 tbsp apple cider vinegar, divided use

1 1/2 tbsp brown sugar, divided use

2 C coleslaw or shredded cabbage

4-5 sesame seed hamburger buns

Steps:

In a large bowl mix the chicken, celery, onion, panko, egg white, sesame oil, S+P with your hands until combined. Divide into 4-5 patties. Cover and put in refrigerator at least 30 minutes to firm up.

In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.

In another large bowl, combine 1/3 of the miso glaze from Step 2 with the remaining vinegar and brown sugar. Add the slaw and toss to coat. Set aside.

Grill burgers 6 minutes on each side. Brush the burgers with the remaining glaze from Step 2. Cook another 2 minutes, flip, brush with more glaze, and cook 2 more minutes, or until an internal temperature of 165 degrees F is reached.

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